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When buying fish, how can I tell that it's really fresh?
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Always use your senses when choosing fresh fish; it should look healthy enough to swim away. The skin should be bright and shiny with a layer of transparent mucus; a dry looking fish with loose scales will probably be past its best. Gills should be red and damp, never slimy, dark or dirty. It should also smell pleasant; the more unpleasant the odour, the staler the fish. Finally check its eyes; they should be bulging and bright, rather than sunken or cloudy.
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How long can I keep raw or cooked chicken?
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Raw chicken should be stored in the coldest part of the fridge for up to 2 days; any chicken that will not be used within this time should be frozen. Frozen chicken may be stored for about 6-12 months before its quality will start to deteriorate.
A whole cooked chicken can be kept in the refrigerator for 3 days, whilst cut-up cooked chicken can be stored for up to 2 days. Never leave cooked chicken sitting out at room temperature.
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What is the safest way to thaw meat?
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The safest way to defrost meat is to slow-thaw it in the refrigerator. Large cuts will take about 6 hours per pound to thaw, whilst smaller pieces, such as steaks and chops will take around 5 hours.
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How long should I marinate my food for?
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Marinating for too long can make it soft, mushy and unpleasant to eat, so make sure that you keep an eye on the clock:
- Seafood: No more than 1 hour
- Boneless chicken breast: 2 hours
- Pork loin: 4 hours
- Beef: 24 hours or more
When marinating food, always leave it in the fridge to avoid promoting bacterial growth.
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How can I prevent chicken from becoming tough?
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Chicken will very often turn dry and tough when it is overcooked, and although recipe books may state cooking times, these should only be looked upon as a guideline.
Many factors can affect this cooking time, including the thickness of the meat, the size and shape of the pan or pot and the oven or hob itself. Check the progress of the chicken regularly to avoid overcooking your dish.
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Do I need to use a roasting rack when cooking poultry or meat?
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A joint of meat or a whole bird placed directly into a roasting pan may cook unevenly, whereas a roasting rack can allow the heat to circulate around the meat, cooking and browning it uniformly.
Meat with fatty skin such as duck or pork should always be placed on a roasting rack to ensure that the skin remains crispy.
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What oil should I use for deep frying?
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When buying an oil for deep-frying, it is always best to select one with a neutral flavour and a high smoke point. The smoke point is the temperature at which oils begin to break down and release toxins, emitting smoke and acrid smells and giving an unpleasant flavour to foods. The higher the smoke point, the better it is for frying.
Vegetable, groundnut and grapeseed oils have a high smoke point (around 225-230°C/ 440-450°F) and are highly suitable for frying, whereas olive, sesame and walnut oils have low smoke points and so should not be used for deep-frying. Groundnut oil gives a lovely flavour, vegetables oils are high in polyunsaturated fats so offer a healthy choice, and grapeseed oil is extremely low in saturated fat and gives a good crisp finish.
Because reusing fat and exposing it to air reduces its smoke point, all deep-frying oil should be discarded after being used three times.
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I have just bought a breadmaker - can I freeze the newly-baked loaves and rolls? If so, how should I reheat them?
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You may find it convenient to freeze bread loaves or rolls after they have been baked for use at a later date.
Wait until they have cooled completely and then double wrap them in plastic bags before freezing. When you want to reheat them, wrap them in aluminium foil and place them in a moderate (180°C/ 350°F/ Gas Mark 4) oven.
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My cakes are uneven - tall in the middle sloping down to the sides. What am I doing wrong?
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The usual reason for an unevenly risen cake is from baking it in an oven that is too hot. Always use a thermometer to make sure that your oven is at the right temperature before cooking.
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What's the best way to melt chocolate?
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Chocolate can be melted very successfully in the microwave; place it in a bowl and cook for short bursts of time (approx 10-20 seconds) stirring in between.
Alternatively, put the chocolate in a heat-proof bowl on top of a pan of simmering water. Stir regularly to prevent it from scorching.
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